Ajwain Celery proved very beneficial in curing many diseases

ecause of its strong, dominant flavor, ajwain is used in small quantities and is almost always cooked. In Indian cooking, the spice is often part of the tadka in a dish. Tadka, or tempering, is a cooking method in which oil or butter (most often ghee) is heated until very hot, and whole spices are added and fried, creating what is called a chaunk. This oil and spice mixture is then incorporated into lentil dishes or added as a final touch or garnish to a dish.

If cooking a dish high in fat or starch, raw or cooked ajwain can be added toward the end of the recipe; its sharpness is a pleasant counterpart to the richness of the ingredients. Otherwise, the seed benefits from a long cooking time as the heat mellows out the thyme flavor and brings out more of the anise aftertaste. The seeds are also used in bread and biscuit dough and then sprinkled over the top when baked.
Storage
If the ajwain was sold in bulk or in a plastic bag, it will need to be transferred to another container. If you have a large amount, place some in a recycled spice jar or small glass container and pour the rest into a larger glass container. (Glass does not absorb flavor like plastic can.) Store the carom seed in a cool, dark place where it will last for at least a year.

Health Benefits of Ajwain
Ajwain is valued for its healing and curative properties and has been used for ages as a medicinal ingredient in Ayurveda, the Hindu system of medicine that believes in balance in the body. The seed has been shown to assist with stomach issues, cold symptoms, and rheumatoid arthritis.1

Chewing raw carom seeds (alone or with a little sugar) can help with digestion. Ajwain also has properties that help reduce the flatulence-causing effect of beans, and has been shown to cure diarrhea, dysentery, and indigestion when made into a “tea” or tisane; 1 tablespoon of ajwain is boiled in 1 cup of water until the water is reduced to half its original volume.

To relieve symptoms of a cold, like a stuffed nose, 1 tablespoon of ajwain is added to a bowl of boiling water and the steam is inhaled. Ajwain oil, which is made by crushing the seeds and steam distillation, has been shown to ease rheumatic pain when applied to the affected part of the body.

With Multi-Touch in OS X, you can use realistic gestures like swiping or pinching to switch between apps, navigate your content and get the most out of your desktop space.

The new Force Touch trackpad takes all the capabilities of Multi-Touch and adds force sensors that detect subtle differences in the amount of downward pressure you apply. This lets you have a deeper connection to your content, bringing more functionality to your fingertip. It also introduces haptic feedback to MacBook Pro — allowing you to not just see what’s happening on the screen, but to feel it.

Ajwain Celery proved very beneficial in curing many diseases

ecause of its strong, dominant flavor, ajwain is used in small quantities and is almost always cooked. In Indian cooking, the spice is often part of the tadka in a dish. Tadka, or tempering, is a cooking method in which oil or butter (most often ghee) is heated until very hot, and whole spices are added and fried, creating what is called a chaunk. This oil and spice mixture is then incorporated into lentil dishes or added as a final touch or garnish to a dish.

If cooking a dish high in fat or starch, raw or cooked ajwain can be added toward the end of the recipe; its sharpness is a pleasant counterpart to the richness of the ingredients. Otherwise, the seed benefits from a long cooking time as the heat mellows out the thyme flavor and brings out more of the anise aftertaste. The seeds are also used in bread and biscuit dough and then sprinkled over the top when baked.
Storage
If the ajwain was sold in bulk or in a plastic bag, it will need to be transferred to another container. If you have a large amount, place some in a recycled spice jar or small glass container and pour the rest into a larger glass container. (Glass does not absorb flavor like plastic can.) Store the carom seed in a cool, dark place where it will last for at least a year.

Health Benefits of Ajwain
Ajwain is valued for its healing and curative properties and has been used for ages as a medicinal ingredient in Ayurveda, the Hindu system of medicine that believes in balance in the body. The seed has been shown to assist with stomach issues, cold symptoms, and rheumatoid arthritis.1

Chewing raw carom seeds (alone or with a little sugar) can help with digestion. Ajwain also has properties that help reduce the flatulence-causing effect of beans, and has been shown to cure diarrhea, dysentery, and indigestion when made into a “tea” or tisane; 1 tablespoon of ajwain is boiled in 1 cup of water until the water is reduced to half its original volume.

To relieve symptoms of a cold, like a stuffed nose, 1 tablespoon of ajwain is added to a bowl of boiling water and the steam is inhaled. Ajwain oil, which is made by crushing the seeds and steam distillation, has been shown to ease rheumatic pain when applied to the affected part of the body.

With Multi-Touch in OS X, you can use realistic gestures like swiping or pinching to switch between apps, navigate your content and get the most out of your desktop space.

The new Force Touch trackpad takes all the capabilities of Multi-Touch and adds force sensors that detect subtle differences in the amount of downward pressure you apply. This lets you have a deeper connection to your content, bringing more functionality to your fingertip. It also introduces haptic feedback to MacBook Pro — allowing you to not just see what’s happening on the screen, but to feel it.